Wednesday, June 26, 2013

Gluten Free Pan Fried Catfish

Once considered the "fish of the poor", catfish can be found on most menus of the world's swankiest restaurants.  Of course, those fancy restaurants do not have that "Southern Charm". This recipe is as unpretentious as it gets. The beauty is in its simplicity.

The ingredient we have replaced is the cornmeal. Cornmeal itself is gluten free. However, some milling/processing plants may also process wheat; causing cross contamination.

My suggestion: If you are Celiac, then go with a cornmeal that has the Gluten Free label. If you are only GI, you can probably get away with using any cornmeal depending on your level of gluten intolerance.


Photo: Douglas Kannady
 
Pan Fried Catfish



4 (6 to 8-ounce) skinless catfish fillets
3 large beaten eggs
2 cups buttermilk
1 cup gluten free cornmeal

1 tsp smoked paprika
1 tsp dried dill
1 tsp dried oregano or parsley
1 tsp dried minced garlic
1 tsp sea salt
1/3 cup light olive oil or butter


 
Place fillets in a large bowl or pan with 1 cup buttermilk and allow to sit for one hour. This helps remove the muddy flavor normally found in fresh water fish.
Line a baking sheet with parchment paper and place it in a warm oven.

In a shallow dish, whisk together cornmeal, smoked paprika, dill, oregano, garlic, and sea salt. set aside

In a bowl, add eggs and 1 cup of buttermilk. set aside.

Remove fillets from buttermilk, rinse briefly in cool water and pat dry with paper towel.

Dip one fillet at a time in the egg mixture then roll it in the flour mixture, coating both sides. Transfer the each coated fillet to a clean plate.

In a large skillet, heat the olive oil over medium heat. When the oil is hot enough, carefully add two fillets at a time, and fry until the underside is golden and crisp (about 4 minutes).

Use a thin, flexible spatula to gently turn the fillet over.

Carefully transfer the cooked fillets to a parchment lined baking sheet in a warm oven. 

Repeat the process with remaining fillets.

Serves 4





Tuesday, June 18, 2013

Gluten Free Fried Soft Shell Crabs

One of the best things about living on the "Shore", especially in the summer months, was the abundance and easy access to seafood...especially Blue Crabs. We were in walking distance to many bridges, river banks and miles upon miles of marshland. All we needed was string, chicken backs, a dip net, a basket and plenty of mosquito repellant to go "Crabbin". While it was good for hard shells, it didn't really help if we were a lot of soft shell crabs. If we were lucky enough we would catch a "doubler" or two. Simply put, a "doubler" is two crabs...a male carrying a female underneath him. If that's the case...chances are, she was a soft shell . If he is carrying her on top...that usually means she is a "peeler".

One method to catching soft shells was the time-honored tradition of "scapping"(some also called it (scraping). This is the most basic of all crabbing methods. All you needed was a long handled dip net (scap net) and wade through the water looking for crabs among the eelgrass. Because they can't swim very fast while molting (shedding), crabs prefer shallow water so they can hide in the grass away from predators.

The two ingredients in this recipe that contain gluten are flour and bread crumbs. I prefer Bob's Red Mill all purpose flour, but any gluten free flour will suffice. I have no preference to what gluten free bread crumb top use; and if you are lucky enough to have a Whole Foods, Trader Joe's or similar grocery store in the area, you will have several brands to choose from.These days, gluten free flours have evolved, taking away the need to add things such as xanthan gum. Wheat in regular flour acts as a binding agent. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten.

If you want to learn more about cooking with gluten free flours, visit

Gluten Free Fried Soft Shell Crabs


Ingredients

16 Soft Shell Crabs
1 tsp. sea salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 tbsp. lemon juice
1 tbsp. soy sauce
1 cup Bob's Red Mill All Purpose gluten free flour
3 large eggs (beaten)
2 cups Bob's Red Mill GF bread crumbs
Virgin Olive Oil for frying (Regular cooking oil is ok)

Pre Preparation:

Clean soft shell crabs. Do not remove top shell.
Rinse well in cool water.
Place crabs on a large cookie sheet
Season with the salt, pepper, lemon juice, soy sauce, garlic power and onion powder.
Place in refrigerator and allow to chill for two hours.

Preparation

Preheat oven to 450 degrees.
Place flour in a medium sized bowl, eggs in another, and bread crumbs in a third bowl.
Dredge each crab in the flour, dip in the eggs, and then coat with the bread crumbs.
Heat a large, deep skillet with one inch of the olive oil.
Saute' each crab on one side for 4-5 minutes, turn and continue until each crab is crispy.
Place browned crabs in oven for 9 minutes until crispy.



Friday, June 14, 2013

Maryland Blue Crab Stuffed Bell Pepper

History

People around the world have been stuffing a variety of peppers with a greater variety mixtures for thousands of years. The Ancient Greeks and other Mediterranean cultures stuffed vine leaves. The Aztecs and Maya stuffed tamales that gave birth to the Mexican Chile Rellanos (literally stuffed peppers).  The Mexicans also have (one of my  personal favorites) Jalapeno Poppers...where the peppers are hallowed out and stuffed with cheese, spices ground meat, and then deep fried. Stuffed pepper recipes span other cultures. The Balkans, Scandinavia, Europe, India and the Middle East

Stuffed peppers in America normally refer to the use of large green bell peppers that are typically filled with ground beef, breadcrumbs (especially in the South), or eggs, herbs and spices. Depending on the region, the recipe may vary a little or a lot. However, it seems that cheese is one ingredient that all agree upon. On Maryland's Eastern Shore, using beef or ground turkey in stuffed bell peppers was also popular. However, as most from that area know, there's not much we won't put crab meat in or on.




 
Crab Stuffed Bell Pepper



Gluten Free
 
 Ingredients
6 large bell peppers (any color)
1 pound lump crab meat. (always best to steam and pick your own)
1 small onion, finely chopped
2 garlic cloves, minced
8 oz (1 small can) sweet corn, drained
1/2 teaspoon sea salt
1/2 teaspoon Old Bay
1/2 teaspoon thyme
3 cups long-grain rice
2 cups tomato juice

Shredded extra sharp cheddar or Parmesan cheese for topping

Preparation

Preheat oven to 350

On a cutting board, cut the tops off the peppers and remove the spines and seeds. Soften the peppers by placing them in boiling water for 3 ½ minutes. Remove the peppers from the water and set aside.

About this time, you should begin to cook the rice.
 
Immediately transfer rice to a bowl and stir in crab meat, sweet corn, salt, Old Bay, thyme,  and 1 cup tomato juice. Mix all ingredients well then stuff mixture into peppers.

Place stuffed bell peppers upright in a shallow baking dish and add the remaining tomato juice. Cover with aluminum foil and bake stuffed bell peppers for 35 minutes. Remove foil, top with a generous portion of cheese and bake an additional 5 to 10 minutes, or until the cheese melts.

Spoon the tomato juice from the baking dish over the stuffed bell peppers and serve hot.

Serves six

Wednesday, June 12, 2013

Gluten Free Oxtail Soup w/Brandy


History
 
Fact or Fiction?
 
Oxtail in America, like most dishes attributed to the African American community, has it roots in the African slave trade. This dish can be found almost anywhere around the globe, and there are as many variations of preparing it. Nowadays, with the large influx of immigrants from around the globe, oxtail soup has gained popularity in the United States.. But where did it come from? 
 
Legend puts oxtail soup's origin in France during the French Revolution. The story goes... after slaughter, the oxen hides were taken to the tanneries without being cleaned and the tail still attached. Since meat was scarce for both aristocrat and peasant, a French nobleman asked for a tail from which he created the first oxtail soup. As it gained popularity, the tanners began charging for the tails. The dish was supposedly introduced to England by French refugees from the Revolution.
 
Oxtail on the Shore
 
Oxtail soup is not indigenous to the Maryland's Eastern Shore, but neither was my father. He was from North Carolina, and brought the Carolina influence to our table. Dad was not a cook per se, but whatever he cooked...it was good. In addition to chopped BBQ, and pulled pork (Carolina favorites), I remember oxtail as one of his signature dishes that he only made every "blue moon"...usually when he and mom would entertain out-of-town guests. However, it took me years to get up the nerve to eat it. That's because I had this thing about eating the tail of anything. For me, oxtail was in the same category as chicken and pigs' feet. There were certain parts of an animal I would not touch, no matter how good others claimed it was. You can only imagine my shock when I learned about chitterlings....one of my favorite dishes.  This dish is gluten free if you use Swanson's Beef Stock or another gluten free beef stock.

Photo: June T
 
Oxtail Soup w/Brandy
 
Ingredients

3 lbs oxtails (separated joints)
Salt and pepper to taste
Extra Virgin Olive oil
1 medium yellow chopped onion                                                                                     
1 chopped celery stalk
1 large chopped carrot
2 sliced carrots
2 cup Swanson’s beef stock
2 cups of red wine (optional but highly suggested )
2 shots of Brandy (one for the dish... the other for yourself) 
3 whole cloves unpeeled garlic
One bay leaf
Pinch of thyme
Parsley
2 sliced turnips
2 sliced parsnips

Preparation

With good quality paper towels, pat oxtails dry then sprinkle them completely with salt and pepper.  

In a large Dutch oven (6-quart) heat 1 tablespoon of olive oil on medium high heat. 

Add small batches at a time searing the oxtails in the hot pan on all sides until golden brown. Remove the oxtails with tongs and transfer them to a bowl containing the wine (take a swig of wine). Let sit

Add the carrot, chopped onion, and celery to the pan. Cook the vegetables for about 5-7 minutes or until you can see through the onions.

Add the oxtails with wine back to the pan and add shot of brandy (take swig of brandy).  Add the whole garlic cloves and the stock. Stir briefly. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer.

Reduce heat to low. Cover and cook for 3 hours or until meat is fork tender.

About an hour before the oxtails are done, preheat heat oven on 350°F.

Place carrots, parsnips, and turnips and olive oil in a roasting pan and sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.

When meat is tender, remove the oxtails from the liquid. Skim the fat off the top with a spoon, or use a fat separator.

*An easier way to remove the fat is to allow the liquid to cool to room temperature then place it in the fridge for several hours so that the fat solidifies. Once hardened, scrape off the fat, reheat and then remove the meat from the dish.

Pour the cooking liquid through a mesh strainer into a bowl. Use a rubber spatula to press against the vegetable solids that are caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add in the oxtails, and add the roasted vegetables to the pan.  

Reduce heat to low for and continue to cook for about 30 minutes

Tuesday, June 11, 2013

Mom Ollie's™ Gluten Free Meaty Maryland Crab Soup

History

Time: Unknown
Origin: Chesapeake Bay Region
Influence: Various Native American tribes along the Chesapeake Bay:

Maryland Crab Soup owes its existence to the Native American tribes which populated the shores of the Chesapeake Bay.  They would put together their harvest and whatever meat and fish they had to feed the tribe.  It is said that this mixture of seafood, meat and vegetables evolved into what we call Maryland Crab Soup. 

The only ingredient in this recipe that contains gluten is the beer. Bard's has a decent gluten free beer. Of course, while I like beer... I don't like gluten free beer to drink. However,  it does well for cooking.  You also have to watch out for the beef broth as some brands do contain or have been cross contaminated with gluten. Swanson is your best bet. This is a simple recipe. I prefer to use fresh ingredients as opposed to canned (that includes the crabs as well); but if you are in a hurry, you can use canned products. It will still taste good.


Meaty Maryland Crab Soup

Ingredients

8-12 medium sized Roma Tomatoes (peeled and crushed) (or 28-oz can)
2 cups of water
1 cup Bard’s beer
2 cups of Swanson’s beef broth
1 cup lima beans
1 cup diced carrots
2-3 medium ears of sweet corn (enough for 1 cup)
4 tbsp yellow onions (chopped fine)
2 tbsp Old Bay
2 1/2 pounds Blue Crab meat


Preparation

Cook corn and remove kernels with knife. Set aside
Peel and crush tomatoes. Set aside (keep the juice to add in the pan)

In 5-quart sauce pan, add tomatoes and its juice, water, beer, broth, vegetables and Old Bay seasoning. Bring to a boil on medium heat, and reduce heat to low.

Cover and simmer for 6 minutes

Add crabmeat. Cover and simmer for an additional 12 minutes

*As always, I will stress using freshly picked crabmeat. It takes more time, but it's well worth the effort

Serves 10

Monday, June 3, 2013

Maryland Style Blackened Catfish & Succotash

* The are no gluten ingredients in this dish  

History: (Blackening)
Origin: New Orleans
Time: 1980
Influence: American (Southern)


Often associated with Cajun cooking, blackening was popularized by well-known Cajun Chef, Paul Prudhomme. The original recipe called for Redfish; and Prudhomme created such a craze for that species that it was almost added to “Endangered Species List”. Prudhomme did not want to be known as the person responsible for wiping out an entire species, so he began promoting the blackening of other fish species such as tuna and catfish. As luck would have it (well... maybe not for the fish), Catfish was actually a better choice than the original Redfish;, and it was also cheaper, plentiful and sustainable. Today, the technique can be applied to other fish as well as pork, steak and chicken cutlets.

Remember the saying, "Necessity is the Mother of Invention"? Well, it appears that Chef Prudhomme's blackening technique is a prime example. At K-Pauls', his small restaurant in New Orleans, there was no grill; and Prudhomme wanted to grill his Redfish. Not letting that hold him back, he made a cast-iron frying pan “Hell hot”....dipped the fish in butter then in the spices. All that was left was to drop the fillet in the pan. The extreme heat of the pan charred the butter and spices in an instant, and a new style of cooking was born.

Blackening, Using Eastern Shore Spices

No one knows when the practice of “blackening” found its way to the Eastern Shore, but it is a fair assumption that it did not take long about the word got out about this new technique for seafood.

We folks from the "Shore" are a proud lot. However, we have no problem giving credit where credit is due; and recognize New Orleans as the birthplace of the “blackening” technique and Chef Prudhomme as its creator. Still, out of the spirit of friendly rivalry, we will attempt and usually succeed at making anything our own.


The difference between New Orleans style and Eastern Shore style are the spices used and the way the succotash is made.

New Orleans use their world famous Cajun spice mix, while the "Shore" uses ...(you guessed it) Old Bay.

The New Orleans version of succotash is called “Maque Choux” (mahk-shoo). This consists of corn, onions and green peppers, tomatoes and a little hot sauce. Marylanders prefer to keep it simple by using fresh corn (most times…pulled right off the stalk); Lima and/or fava beans freshly pulled from the vine…shelled and peeled. Of course, if you can’t find it that fresh, you can also go the grocery or produce store in your neighborhood.

Note of Caution

The first thing that anyone who knows the blackening process will tell you is proper blackening should never be done in your kitchen. The process create lots of smoke. Unless you have a commercial exhaust; and do not want all the smoke alarms going off', or the neighbors dialing 911, you should do this outside. Even still, do not attempt to blacken on a wooden or composite deck. The downward heat will burn wood or melt plastic.

Another thing you should be made of...This process will require investing in a barrel burner and at least one 10-inch or larger cast iron skillet.  At the time of writing this blog, I did some research and found barrel burners range anywhere from $45-$250 USD. They could be more, depending where you live.



Photo: My Recipes

Ingredients

4 skinless fish fillets (top 4 suggestions are: Catfish, Redfish, Salmon or Talapia)
½ cup melted butter
½ Cup Old Bay Blackened Seasoning
2 ears sweet (as fresh as possible)
1 cup baby Lima beans or 1 cup fresh fava beans, shelled and peeled
or  ½ cup baby Lima beans and ½ cup fresh fava beans (I prefer the latter)
3 tablespoons butter (salted or unsalted)
Juice of 1/2  lemon
Fresh Ground Black Pepper, to taste

Preparation

Make the succotash first. Put the beans in a saucepan and add water just to cover and lightly salt the water. Bring to a boil, cover and simmer for about 15 minutes until the beans are barely tender. Shuck the corn. Using a chef's knife, scrape the kernels off the two ears of corn. Add the corn to the beans and simmer for ten more minutes. Remove from heat, season with butter, lemon juice, salt and pepper. Cover and set aside while you prepare the fish.

Blackening

Items Needed

Barrel Burner
1 10” cast iron skillet
Oven mitts
Long handled spatula
A timer or watch with a second hand
Additional fry pan
medium sauce pan
shallow glass plate for dredging

Preparation

Light the barrel burner and turn it to high.

Place the skillet face-down over the fire and let it get hot enough that it almost glows. About 10 minutes.

While the pan is heating up, melt the butter in a medium sauce pan and pour the Old Bay Blackened Seasoning into a separate shallow dish.

Dip the fish fillets in the melted butter then dredge in the Old Bay. Shake off any excess. Do this for as many fillets as will fit in the frying pan.

Using oven mitts turn the pan over and test to see if it ready by dripping a couple of drops of melted butter in the pan. The water from the butter should immediately evaporate, the fat will ignite and burn, and the solids will instantly ball up and turn black. If that doesn't occur, return skillet to the fire, and keep testing until it does.

Once skillet is hot enough, carefully place one to four fillets in the pan. There will be a lot of sizzling and smoke. (Do not inhale the smoke!!! The burning seasoning will make you cough and gag).

When 30 seconds elapses, turn the pieces over for another 30 seconds and transfer to glass plate or pan.

Repeat this process for the remaining fillets.

Turn off the burner and let the pan cool. (Do not place the pan in water until completely cooled). The blackening is now complete. If you desire to cook the fillets longer, place in the other pan (buttered and medium flame), and cook to your liking.

Serve with the succotash and a Sam Adams Summer Ale.

Serves 4